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Multiple Studies Show the Health Benefits of Eating Pizza

Quick Bites Adam Kuban 15 comments

The Guardian has the story, noticing that a string of three reports, from 2001, 2003, and 2004, all led by Silvano Gallus of the Istituto di Ricerche Farmacologiche in Milan, shows that habitually eating pizza may be healthier than you think. (I can't wait until my wife reads this.) More

The 'Moneyball' of Pizza? Using Statistics to Find NYC's Best Pies and Slices

Adam Kuban 14 comments

In the New York City pizza landscape, coal is king. That's what statistics consultant Jared Lander found when he rigorously applied the science to user-generated reviews of the city's pizzerias in a quest to find "the best." Lander discovered that pizzerias with coal-fired ovens rated high and that Uptown addresses added to a pizzeria's observed popularity. More

Self-Slicing Pizza Decides How Large Your Slice Will Be

Adam Kuban 6 comments

Interaction/industrial designer Matt Brown has come up with something really random and fun here. It's a self-slicing pizza. Instead of using one unbroken round of dough, Brown has cut up the dough into pieces and then worked them together in various overlapping patterns so that when you grab a "slice," the pizza decides how large (or small) it will be. It all depends on how the tessellated pieces were arranged with their neighboring bits. This was Brown's first self-slicing pizza experiment. He says he'll toy with different patterns to see how it affects the pull-apart experience. Related Video: Laser... More

The Food Lab: Is Good Pizza Really All About the Water?

The Pizza Lab J. Kenji López-Alt 67 comments

It's time for another round of The Food Lab. Got a suggestion for an upcoming topic? Email Kenji here, and he'll do his best to answer your queries in a future post. [Photographs: J. Kenji Lopez-Alt] Just as the jocks like to stick together and nerds travel in packs, obsessives bordering on the psychotic (like me) seek out the acquaintance of others like themselves, in a manner that some say borders on the, well, the obsessive. The first time I heard that the mineral content of water might have an effect on the properties of bread dough was about eight... More

Australian Researchers Break Down the Physics of Pizza-Tossing

Adam Kuban 1 comment

While trying to advance their understanding of tiny motors, researchers at the Micro/Nanophysics Research Laboratory of Monash University cracked the physics behind pizza-tossing. Researcher James Friend tells PhysOrg.com: The dough spins just like the rotor spins because the chef tosses the rotor just like the motor does; the differences between the two are just really in the details. Turns out no one had apparently thought about how to really toss pizza, either, so that became a bigger part of what we looked at with this, and when we found that experts tossed pizza exactly as the theory said they should... More

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